The other day I was sitting and waiting for something and looking at recipes. I had a chuck roast on the menu plan for the next day and was wanting something different from the ordinary chuck roast and gravy. I came across a recipe for Braised Short Ribs and I thought . . I can do this with a chuck roast! Instead of cooking the roast whole, I cut it into very thick strips and then very think chunks. It was an average size chuck roast and I cut it into 3 strips and cut each of those into 2 chunks so I had 6 good sized pieces.
The gravy was so delicious with a savory blend of flavors. We had it first over mashed potatoes and leftovers were served over rice. Either way, this is a great dish for serving for the family or for guests.
One of the large enameled cast iron Lodge pots with a lid was perfect for this recipe. I love that I can use it on top of the stove and in the oven and clean up is a breeze. While we’re talking about those enamel coated type pots, this is a blog post I did back in 2012 reviewing several enamel coated pots I had been using. It’s been almost 3 years that I’ve been using some of these pots and have had no issues with any of them, other than one LeCreuset pot that cracked (it was not cast iron), I sent it back and they replaced it. With a little Barkeeper’s Friend, I’ve had no staining. I gently scrub them with a non-scratch type pad and there’s been no scratching. Also, I use a wooden spoon instead of metal utensils and I’m just as happy as the Lodge and the Tramotina from Walmart as I am with the much more expensive LeCreuset. As far as color selection and variety of pieces available, LeCreuset wins hands down but as far as simple utility, I’m happy with all the brands.
The way I did it, a portion of the cooking was done on the stove and the rest was done in the oven. It would be very easy to convert this recipe to as low cooker recipe or do the baking portion in a solar oven, for alternative methods of cooking.